PALEO, VEGAN, RAW, DIARY FREE, GLUTEN FREE, GRAIN FREE & SUAGR FREE

Bananas are something that I always have in my freezer. They are fantastic to throw into your breakfast smoothie or to make all sorts of ice-creams. I have made banana ice-cream, ice-cream pops and an ice-cream sundae. But this time I have transformed the delicious fruit into a dairy free yogurt substitute. This breakfast is so versatile, you can put what ever you like on top of it, its completely up to you. Also have a go with the flavors, (nearly) everything works, passion fruit, raspberry, chocolate are some of my favourites. Also give my buckwheat granola a go if your looking for a chocolatey crunchy topping.

METHOD

Start off by placing the bananas in the freezer for at least three hours before use. Just keep a few of them in the freezer at all times and tat way you don't even have to think about it.

Place two bananas in your blender and blitz until the banana is completely broken down and smooth.

This will happen in two stages. After about one minute of blending the banana will have been broken up into tiny pieces.

Then continue to blend until the mixture is lovely and smooth. The mixture will rise up the sides of the blender so keep pressing it back down with a spoon.

Press down on the vanilla pod so that it is flat against the surface of your counter. Run your knife from top to bottom through the middle of the pod. Open it up and use either the back of a knife or a little spoon to collect all the little vanilla beans. Add these to the blender and blitz once again.

Once the vanilla beans are mixed through the smooth banana, you can transfer it to a bowl.

This is the stage when you can be as creative as you like. I kept my breakfast very simple this morning with only 4 ingredients.